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Subject Description Form
Subject Code
ABCT3002
Subject Title
Food Chemistry
Credit Value
3.0
Level
3
Pre-requisite /
Co-requisite/
Exclusion
Organic Chemistry (ABCT2023) / Organic Chemistry I (ABCT242)
Objectives
This subject aims to provide students with the understanding of the basic
chemistry of the major food constituents (carbohydrates, lipids and proteins)
and the minor food components (vitamins, pigments and food additives). The
chemical reactions and changes in the constituents of major food products
during harvesting, handling, processing, and storage will be emphasized.
Intended Learning
Outcomes
Upon completion of the subject, students will be able to:
a. understand the chemistry underlying the properties and reactions of various
food components;
b. explain the behavior of food components on processing, cooking, and
storage;
c. recognize the impacts of chemical reactions occurring in foods on their
safety, sensory and nutritional qualities;
d. integrate chemistry with the quality attributes of food and apply knowledge
to solve real-life problems in food preparation, processing and storage;
e. demonstrate analytical power, critical thinking and communication skills.
Subject Synopsis/
Indicative Syllabus
Introduction
Major and minor components in foods; examples of chemical reactions
occurring in foods and the impacts on their safety, sensory and nutritional
qualities.
Carbohydrates
Structure, properties and reactions; mono-, oligo- and polysaccharides and their
roles in foods; gelatinization and retrogradation of starch; modified starches;
fibres and gums; pectin and fruit pectin gels; caramelization and Maillard
reactions; composition and properties of cereals, fruits and vegetables.
Lipids
Classification, structure and properties; deteriorative reactions of lipids –
autoxidation and lipolysis; modification of fats – hydrogenation,
interesterification, acetylation and winterizing.
Proteins
Amino acids; protein structure and properties; reactions during processing –
denaturation, non-enzymatic browning and cross-linking; functional properties;
structure and composition of milk, eggs and meat; milk proteins – effect of heat,
acid and rennin; meat proteins – chemistry of meat colour and effect of cooking
on meat quality; wheat proteins – properties of wheat protein; chemical and
8.2010
physical changes during bread-making.
Vitamins
Water-soluble and fat-soluble vitamins; effect of processing and storage on
vitamins; technical roles of vitamins.
Pigments
Chlorophylls, carotenoids and flavonoids; chemical structures; changes in plant
pigments during processing; enzymatic browning reactions and their inhibition.
Food flavour
Chemical structure and taste; sulphur compounds in vegetables; process and
reaction flavours; flavour enhancers.
Chemical additives
Chemistry and technical roles of food additives: preservatives, antioxidants,
anti-browning agents, emulsifiers/stabilizers, sweetening agents and others.
Teaching/Learning
Methodology
Assessment
Methods in
Alignment with
Intended Learning
Outcomes
The principles and concepts of the chemistry of foods are introduced to the
students through lectures with guided reading. Real-life examples and industrial
practices are cited in lectures and tutorials to integrate chemistry and its
application in food. Assignments and exercises are designed to reinforce
learned materials and to facilitate discussions in tutorials. WebCT is used for
the dissemination of subject materials, enhancing communication, and
providing timely feedback to students. Laboratory work illustrates the chemical
properties of food constituents and their reactions under processing conditions.
It also helps the students develop their ability to experiment, observe and
analyze.
Specific assessment
methods/tasks
%
weighting
Intended subject learning outcomes to
be assessed (Please tick as
appropriate)
a
b
c
d
1. Exam
50
√
√
√
√
2. Test
30
√
√
√
√
3. Lab
20
√
Total
100 %
e
√
Explanation of the appropriateness of the assessment methods in assessing the
intended learning outcomes:
8.2010
Student Study
Effort Required
Class contact:

Lecture
34 Hrs.

Tutorial
4 Hrs.

Lab
9 Hrs.
Other student study effort:


Self study
(reading on textbooks, reference books, reports
etc)
80 Hrs.
Lab reports
20 Hrs.
Total student study effort
Reading List and
References
147 Hrs.
Essential
Food: The Chemistry of Its
Components (4th ed.)
RSC 2002
McWilliams, M.
Food – Experimental
Perspectives (5th ed.)
Prentice Hall 2005
Clark, N.
Food Chemistry
Food Trade Press
1992
Bruice, P.Y.
Organic Chemistry (5th ed.)
Prentice Hall 2007
Coultate, T.P
Supplementary
8.2010